If I had paid more attention at the butcher counter and seen how expensive lamb chops are, I might have missed out on this AMAZING meal! While the sticker shock is real with lamb chops, it’s still cheaper than dinner out at a restaurant– I have to remember that. These lamb chops were life changing, and as a novice griller with little experience making lamb, if I can make it, anyone can. Via Rachel Roddy and Giada.
1kg (about 2 lb) new potatoes, all the same size
500g/1lb fine green beans
Wedges of lemon
For the pesto (makes more than you need):
50g (1.5-2 oz) basil
30g/1 oz pine nuts or almonds
75ml (around 5 tbsp_ olive oil (approx)
1–2 garlic cloves
50g (1.5-2 oz) grated parmesan/pecorino, or a mix of both
For the lamb (from the Giada recipe):
- 2 large garlic cloves, crushed
1 tablespoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
Pinch cayenne pepper
Coarse sea salt
2 tablespoons extra-virgin olive oil
6 lamb chops, about 3/4-inch thick
- Scrub the potatoes, cover with cold, lightly salted water, bring to a gentle boil and then cook until tender to the point of a knife. Drain and then once they are cool enough to handle peel them if you wish.
- Snap the top and the tail from the beans. Bring a pan of water to the boil, add salt and stir. Add the beans and cook until tender; drain.
- Chop the potato into rough chunks and chop the beans in half if you like.
- Make the pesto in a food processor, or in a deep bowl with an immersion blender by pulsing the basil (set a few leaves aside), pine nuts, olive oil and garlic together until you have a paste. Then stir in the cheese.
- Put a couple of tablespoons of pesto in the bottom of a bowl, loosen it with a little more olive oil if it seems very thick. Add the potatoes, beans and the reserved basil leaves ripped into little pieces. Toss everything together.
For the lamb, I followed the Giada recipe:
- In a food processor fitted with a metal blade add the garlic, rosemary, thyme, cayenne, and salt. Pulse until combined. Pour in olive oil and pulse into a paste.
- Rub the paste on both sides of the lamb chops and let them marinate for at least 1 hour in the refrigerator.
- Remove from refrigerator and allow the chops to come to room temperature; it will take about 20 minutes.
- Heat a grill pan over high heat until almost smoking, add the chops and sear for about 2 minutes. Flip the chops over and cook for another 3 minutes for medium-rare and 3 1/2 minutes for medium. [I cooked on my actual grill, and it helps to know of you have a meat thermometer– you want to take them off the grill when they reach 120 F for medium rare. They’ll come up to final temperature, 130 F, while resting.]